Salmon with Pepper Puree Recipe



  • 7 oz raw salmon (should yield one 5-oz cooked serving)
  • 1 cup (12 medium 5-¼” to 7” spears) asparagus
  • ¼ cup bell pepper, diced
  • ¼ cup (1/2 medium 2-3/5”) tomatoes, diced
  • ½ cup (4 oz) water
  • 2 Tbsp red wine or white wine vinegar
  • Dash of salt and/or pepper (optional)
  • Non-stick cooking spray


Preheat oven to 350°F. Place salmon in an oven-friendly baking pan. Add water to pan to help keep salmon moist while baking. Bake salmon 25-30 minutes. Dice tomatoes and peppers; place diced peppers and tomatoes on cookie sheet and spray non-stick cooking spray over vegetables until lightly covered. Bake/roast in oven with salmon 20-25 minutes. Boil water for asparagus (~9 minutes). While water heats, clean and trim asparagus ends; leave as whole stalks or cut in half. Place asparagus into pot of boiling water. Cook on medium heat 10 minutes or until al dente (tender-crisp). Remove peppers and tomatoes from oven and let cool 2-3 minutes; add peppers, tomatoes, and vinegar to blender. Blend until applesauce consistency. Place asparagus on plate, then place salmon on top. Drizzle puree over salmon.


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